Tom Yam Mee Hoon

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Uploaded by Xan

Tom Yam Mee epitomizes the pinnacles of umami. Sour, spicy and altogether delightful, with fresh dallops of prawn combined with the ever gently refreshing lemon grass and evergreen kaffir lime leaves to produce a sublime mix of the tangy, sweet and spicy. i absolutely love the way this recipe combines this delicate umami-ness with mee hoon to make it even more fantastic.

you can still enjoy this even if you are afraid of spicy food, just add a drop of evaporated milk into the tom yam soup to tone the spiciness level down a little bit. add as much as your heart's desire.

Photo Credit: -Flickr -Alexxis {Photo Credit}

Course Order
Meal Type
Not Applicable
Dietary Consideration
Additional Image
Preparation Time00 Hr 40 Min
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  • Ingredients
  • 150 gram Mee Hoon (blanched and drained)
  • 2 Large Prawns
  • 3 slice Fish Fillet (white fish, preferably mackarel or promfet)
  • 2 piece Crab Stick (cut into small chunks)
  • 2 piece Dried Mushroom
  • 1 Dried Tomato
  • Ingredients B
  • 4 tablespoon Tom Yam Paste
  • 3 stalk Lemon Grass (slightly crushed)
  • dash Kaffir Lime Leaves
  • 1 Superior stock (or if unavailable, Chicken Broth)
  • Ingredients C
  • 6 Shallots
  • 2 clove Garlic
  • 20 gram Galangal (Chopped)
  • 1 Ginger bud (sliced)
  • Seasoning
  • 1/2 teaspoon Sugar
  • 1 teaspoon Fish Sauce
  • dash Salt
  • 2 tablespoon Small Fresh Lime Juice

Preparation Method

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1. Place all of ingredients C into a mortar. pound with pestle until finely ground.

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2. heat up a large wok with two tablespoons of oil. Add pounded ingredient C, tom yam paste, kaffir lime leaves, lemon grass and stir fry until aromatic and fragrant.

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3. add chicken stock to the wok. mix well with other ingredients and bring to boil.

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4. add ingredient A, stir well and mix evenly. Bring to boil. Add seasoning. flameout and cover after adding seasoning. Watch colour of prawns carefully. Do not Overcook prawns.

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5. place mee hoon in bowl. Pour soup over bee hoon. Garnish with parsley and freshly cut red chili. Enjoy !